• Heat 2 Tablespoons olive oil in a large pot over medium heat.
• Add 2 cups prechopped mirepoix and cook 4–5 minutes, until slightly softened.
• Add 2 cloves garlic, 1 Tablespoon tomato paste, and 2 Tablespoons harissa. Cook 1 minute, stirring constantly, to bloom the spices.
• Stir in 12 ounces roasted red peppers, 3 cups cooked brown lentils, 4 cups low sodium vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
• Blend about half the soup with an immersion blender for a creamy texture (or leave it chunky if you prefer).
• Stir in lemon juice and season with salt and pepper.

To make the lemon yogurt:

• In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon olive oil, 1 lemonhe zest and juice from 1 lemon, and 1 pinch kosher salt. Stir until well blended.

To serve:

• Divide the soup between four bowls and top with fresh cilantro and a drizzle of lemon yogurt.